I received several recipes, all identical. There was one that came in that called for the eggs to be separated and the whites whipped stiffly. I opted for the other version for two reasons: first, the simplicity; second, I have had good success with adding the entire egg, one at a time, with pound cakes.

I did not try to do this, but many of the respondents claimed the cake freezes well. Cake does not last long enough to freeze around here. It's delicious!

Moist, flavorful, fragrant.

Try it.

Requests

Sam Min is looking for recipes for cookies that taste like Oreos and Nutter Butters. Sam had some at a party and wants to make them. Elise Hampton sampled gingerbread cupcakes from a food truck and wants to make her own. Readers?

The Cypress community will be home to monthly farmers markets beginning Sunday. Twenty-three vendors will offer produce, herbs, nuts, honey, preserves, baked goods and more. The event is open to the public, 12:30-3:30 p.m., 16902 Bridgeland Landing, Cypress, near the Lakeland Activity Center.

Sour Cream Pound Cake

2 sticks butter

3 cups sugar

6 eggs

3 cups flour

1/2 teaspoon baking soda

1 cup sour cream

1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

1/2 teaspoon lemon extract (optional)

Instructions: Have all ingredients at room temperature. Heat oven to 325 degrees.

Grease and flour a Bundt pan.

Cream butter and sugar. Add eggs, one at a time, beating well after each.

Alternate 2 cups of flour and soda with the sour cream.

Add vanilla and other extracts if using with the last cup of flour and the 1/2 cup of milk.